Smoked haddock and star fruit curry recipe
Smoked Haddock and Star Fruit Curry recipe
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|2 medium||smoked haddock fillets (about 6 ozs each)|
|2 medium||star fruit, thinly sliced, reserving a few slices for decoration|
|6||Arborio or other short-grain white rice|
|1 tbsp||good quality curry paste|
|2 tbsp||parsley or coriander, chopped|
|1 ½ pint(s)||chicken stock|
|2 tbsp||vegetable oil|
|lemon, a few slices|
Top-and-tail the leeks. Cut them into ˝-inch sections and soak in cold water. Skin and roughly chop the haddock fillets. Set the eggs to boil for 7 – 8 minutes and then chill, before slicing.
Drain the leeks. Place the leeks and star fruit slices in a large saucepan and fry in the butter and oiluntil soft. Add the rice. Stir so that it is coated in the butter-oil-mixture. Add one-third of the stock and stir thoroughly, before adding the curry paste. Leave until all of the liquid is absorbed, ensuring that the mixture does not stick to the bottom of the pan. Add the second third of the stock and stir thoroughly. Again, leave until all of the liquid is absorbed, making sure the mixture does not stick to the bottom of the pan.
Add the final third of the stock and the roughly chopped haddock. Stir carefully so that the haddock doesn’t flake into smaller pieces. Leave until all of the liquid is absorbed and the rice is fully cooked. Stir occasionally.
Stir through a generous amount of parsley (you might want more than the handful suggested). Decorate with the hard boiled egg and serve with a good sprinkling of parsley, and the lemon and star fruit slices.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Smoked haddock and star fruit curry recipe
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